Bethel and I made muffins this morning. I turned the experience into a funny little video showcasing all the adventures of baking with a small child.
Hope you enjoy the break in COVID19 related content and let me know if you would be keen for more videos!
I’ve been making these delicious chewy biscuits for a coupe of years now. They make the perfect morning or afternoon snack with a cup of tea. The best thing is I don’t feel guilty if I have more than one in a day as they only use a small amount of brown sugar to sweeten them up.
- 1.5 cups wholemeal spelt flour
- 1/2 cup brown sugar
- 2 cups rolled oats
- 1/4 teaspoon pink salt
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate soda
- 2 teaspoons cornflour
- 3/4 cup dried cranberries (I generally use a reduced sugar variety)
- 2 eggs
- 1/2 cup coconut oil
- 1 tablespoon vanilla extract or vanilla essence
- Preheat the oven to 180 degrees Celcius.
- Combine the flour, sugar, salt, baking powder, bicarb soda and cornflour in a bowl.
- In a separate bowl mix together the eggs, coconut oil and vanilla extract or essence.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Add the oats and cranberries and stir to combine. You may have to use your hands here to thoroughly mix the ingredients and mold into a dough.
- Take a portion of the mixture (whatever size you desire your biscuits to be, I usually make them about as big as my palm) and flatten on a baking tray. Continue with the rest of the mix.
- Bake for 10 minutes at 180 degrees Celsius. Remove from oven and allow to cool or eat while still slightly warm.
- Store in an airtight container or freeze.
The biscuits can easily be modified to include your favourite things. Try adding toasted coconut pieces or drizzling melted chocolate over the top for a less healthy, but extra tasty, treat.